High intake of oily fish associated with lower risk of CNS demyelination

A group of scientists revealed that there may be a link between increased consumption of tinned fish and lower risk of multiple sclerosis (MS). The case-control study, published in the Journal of Nutrition & Intermediary Metabolism, revealed that taking tinned fish more often may lower risk of central nervous system demyelination (FCD).

The researchers wanted to find out if there is a relationship between fish consumption and the risk of developing FCD, a recognized sign of MS. They arrived at their conclusion through the following procedures:

The team looked at environmental risk factors for FCD by gathering dietary data through a Cancer Council Victoria food frequency questionnaire, which they distributed from 2003 to 2006.

Researchers then made use of conditional logistic regression models to find out if there is a link between consumption of grilled, fried and tinned fish and the risk of FCD.

Other factors like smoking, physical activity, body mass index (BMI), and education were considered as well.

The scientists discovered that since tinned fish is usually oily and rich in vitamin D and omega-3, it may benefit people with MS. Conversely, they also stated that since white fish have low vitamin D and omega-3 content, they may not have an association with FCD mitigation.

The evidence, however, remains inconclusive. This is why the scientists proposed future studies to explain whether the contents of oily fish and replacing them with other foods can lower the risk of FCD.